Tuesday, October 15, 2013

Chicken Curry Pitas

Use your favorite vegan chicken strips for this recipe - whether Beyond Meat or Gardein, though I chose the latter. For the chutney, choose medium or hot, depending on how much heat you can tolerate. I like Geeta's medium mango chutney, certified vegan by the U.K. Vegan Society.

Or, the pitas are also nice with a refreshing salad of mixed fresh fruit:

For dessert tonight, I intended to pick up a package of Fig Newman's, assuming they were vegan. A quick ingredient scan revealed - alas! - no. Luckily, on the next shelf over were Barbara's fig cookies, 100% vegan and satisfying my craving, a nice little discovery.

*Cook the chicken according to package directions ahead of time, then chop into bite-sized pieces and proceed with the recipe.

Nutrition Info:
4 servings (2 pita halves), Calories 363

Tasting Notes:A great combination of spicy curry and sweet chutney coated the chicken. I would just amp up all the flavors here a bit more next time - more raisins and celery, and more curry powder especially. I'd like to try warming up the pita next time too, as I think that would make these even better. These pitas would definitely make a great picnic sandwich.